Hearty Green Chile Stew

My Green Chile Stew started as a happy accident on a cold October evening. I had leftover roasted chiles and some beef that needed using up.

Now this Green Chile Stew is what you reach for when comfort food calls. The smoky heat warms you from the inside out.

Why this Green Chile Stew works no matter the season

This recipe has become my go-to when I want something that feels like a warm hug in a bowl.

The smoky heat from the roasted chiles paired with tender chunks of beef creates layers of flavor that develop beautifully as it simmers.

What I love most is how forgiving this stew is – you can adjust the heat level to your family’s preferences. Plus, it actually tastes better the next day, making it perfect for meal prep or when you’re feeding a crowd.

The combination works so well with my Jalapeño Popper Crescent Bites for a complete southwestern feast.

I also love serving it alongside Homemade Mashed Potatoes when I want to make it extra hearty.

What you will need to make this Green Chile Stew

• 3–4 fresh Hatch green chiles (or Anaheim chiles if Hatch aren’t available – they’re milder but still wonderful)
• 1 fresh jalapeño pepper, optional for extra heat
• 2 pounds beef chuck roast or beef stew meat, cut into 2-inch chunks
• 3 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 4 cloves fresh garlic, minced
• 1 tablespoon Mexican oregano (regular oregano works in a pinch, but Mexican has that perfect earthy flavor)
• 1½ teaspoons kosher salt, plus more for seasoning
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 2 bay leaves
• 1¾ pounds small red potatoes, quartered (I leave the skins on for texture)
• 5½ cups beef broth (or chicken broth if you prefer)
• Salt and pepper to taste

Pro tip: When Hatch chiles are in season, I buy extra and freeze them already roasted for year-round Green Chile Stew making.

My Method for Green Chile Stew

1. Roast the chiles (20-25 minutes): Preheat your oven to 450°F. Place the green chiles and jalapeño on a foil-lined baking sheet. Roast for 12-14 minutes until the skins start blistering and charring. Flip them over and roast another 8-10 minutes. Immediately transfer to a plastic bag and let them steam for 15 minutes.
2. Prep the chiles: Once cooled, peel away the charred skin with your fingers (I wear gloves for this). Slit open each chile, scrape out the seeds and membranes, then chop roughly. Set aside.
3. Brown the beef (8-10 minutes): Pat the beef chunks dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side until nice and caramelized. Transfer to a plate.
4. Build the flavor base (4-5 minutes): Reduce heat to medium and add the remaining tablespoon of oil. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, Mexican oregano, cumin, salt, and pepper. Cook for another minute until fragrant.
5. Combine and simmer (1 hour 15 minutes): Return the browned beef to the pot along with the chopped roasted chiles, quartered potatoes, and bay leaves. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, or until the beef is fork-tender and the potatoes are creamy.
6. Final touches: Remove the bay leaves and taste for seasoning. I usually add a pinch more salt and pepper at this point.

I hope you’ll give my Pinterest a follow for more cozy comfort food recipes like this one.

The smartest tips I use for Green Chile Stew

The key to exceptional Green Chile Stew is patience with the browning process. Don’t rush the beef – those caramelized bits are pure flavor gold that will make your broth incredibly rich.

I’ve learned that roasting your own chiles makes all the difference compared to using canned. The smoky char adds depth that you simply can’t get from a jar, and the texture is so much better.

One trick I swear by is adding the potatoes at the same time as the meat. They break down slightly during the long simmer, naturally thickening the stew while still holding their shape for that perfect bite.

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Can I make Green Chile Stew ahead of time?

Absolutely! This stew is actually better the second day after all the flavors have had time to meld together.

Store it covered in the refrigerator for up to 4 days. I often make a double batch on Sunday and freeze half for busy weeknights.

I hope you’ll give my Pinterest a follow for more cozy comfort food recipes like this one.

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What can I substitute for Hatch chiles?

Anaheim chiles are your best bet – they have a similar mild heat and great flavor. Poblano peppers work too, though they’ll give you a slightly different taste profile.

In a pinch, you can use canned green chiles, but fresh roasted is always worth the extra effort.

How do I adjust the heat level?

For milder Green Chile Stew, skip the jalapeño and make sure to remove all seeds and membranes from your chiles.

For more heat, leave some seeds in or add an extra jalapeño. You can also stir in a pinch of cayenne at the end.

Can I freeze leftover Green Chile Stew?

Yes! This freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers.

The potatoes might change texture slightly, but the flavor remains incredible.

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When I usually serve my Green Chile Stew

I love making this on Sunday afternoons when the house fills with that incredible roasted chile aroma. It’s perfect for those first chilly fall evenings when you want something warm and satisfying.

This stew has become our go-to for casual entertaining too.

I’ll serve it with warm tortillas, a dollop of sour cream, and fresh lime wedges for a cozy southwestern dinner that never fails to impress guests.